食品科学2024，Vol.45Issue(6)：80-86,7.DOI:10.7506/spkx1002-6630-20230215-144
鼠李糖脂抑制芽孢态蜡样芽孢杆菌的活性及机制
Antibacterial Activity and Mechanism of Rhamnolipids against Bacillus cereus
摘要
Abstract
The antibacterial activity and mechanism of rhamnolipids(RLs)against Bacillus cereus spores were analyzed from the aspects of appearance,morphology,and cell membrane state.The results showed that minimum inhibitory concentration(MIC)and minimum bactericidal concentration(MBC)of RLs were 80.0 and 160.0 mg/L,respectively.Both concentrations of RLs caused severe shrinkage and depression on the surface of spores,and disrupted the integrity and permeability of the spore cell membrane,leading to the leakage of intracellular electrolytes,DNA and proteins.In addition,RLs inhibited and inactivated B.cereus spores by various mechanisms such as decreasing heat resistance,generating oxidative stress,reducing surface adhesion,and binding to and interfering with DNA molecules.The results of this study will contribute to the development and application of RLs in the field of food safety.关键词
鼠李糖脂/蜡样芽孢杆菌/芽孢/抑菌机制Key words
rhamnolipids/Bacillus cereus/spores/antibacterial mechanism分类
化学工程引用本文复制引用
牛永武,乔杉,孙艺铭,王雨辰,赵仁勇,田双起..鼠李糖脂抑制芽孢态蜡样芽孢杆菌的活性及机制[J].食品科学,2024,45(6):80-86,7.基金项目
河南工业大学高层次人才科研基金项目(2020BS067) （2020BS067）
河南工业大学青年骨干教师培育计划项目(21420188) （21420188）
河南工业大学小麦和玉米深加工国家工程研究中心开放课题(NL2022013) （NL2022013）
国家自然科学基金青年科学基金项目(32100041) （32100041）
